portant role in the preparation of sauces, most obviously in French cuisine. Beurre noisette (hazelnut butter) and Beurre noir (black butter) are sauces of melted butter cooked until the milk solids and sug

lve a lid with a long interior lip, which sits in a container holding a small amount of water. Usually the dish holds just enough water to submerge the interior lip when the dish is closed. Butter is packed into the lid. The water acts as a seal to keep the butter fresh, and also keeps the butter from overheating in hot temperatures. This allows butter to be safely stored on the countertop for several days without spoilage.
Once butter is softened, spices, herbs, or other flavoring agents can be mixed into it, producing what is called a compound butter or composite butter (sometimes also called composed butter). Compound butters can be used as spreads, or cooled, sliced, and placed onto hot food to melt into a sauce. Sweetened compound butters can be served with desserts; such hard sauces are often flavored with spirits.


When heated, butter quickly melts into a thin liquid.
Melted butter plays an important role in the preparation of sauces, most obviously in French cuisine. Beurre noisette (hazelnut butter) and Beurre noir (black butter) are sauces of melted butter cooked until the milk solids and sugars have turned golden or dark brown; they are often finished with an addition of vinegar or lemon juice. Hollandaise and béarnaise sauces are emulsions of egg yolk and melted butter; they are in essence mayonnaises made with butter instead of oil. Hollandaise and béarnaise sauces are stabilized with the powerful emulsifiers in the egg yolks, but butter itself contains enough emulsifiers—mostly remnants of the fat globule membranes—to form a stable emulsion on its own. Beurre blanc (white butter) is made by whisking butter into reduced vinegar or wine, forming an emulsion with the texture of thick cream. Beurre monté (prepared butter) is melted but still emulsified butter; it lends its name to the practice of "mounting" a sauce with butter: whisking cold butter into any water-based sauce at the end of cooking, gOlive oil
From Wikipedia, the free encyclopedia
Not to be confused with the cartoon character Olive Oyl.
Olive oil
Olive oil
A bottle of Italian olive oil
Fat composition
Saturated fats    Palmitic acid: 7.5–20.0%
Stearic acid: 0.5–5.0%
Arachidic acid: <0.6%
Behenic acid: <0.3%
Myristic acid: <0.05%
Lignoceric acid: <0.2%
Unsaturated fats    yes
Monounsaturated    Oleic acid: 55.0–83.0%
Palmitoleic acid: 0.3–3.5%
Polyunsaturated    Linoleic acid: 3.

portant role in the preparation of sauces, most obviously in French cuisine. Beurre noisette (hazelnut butter) and Beurre noir (black butter) are sauces of melted butter cooked until the milk solids and sug

lve a lid with a long interior lip, which sits in a container holding a small amount of water. Usually the dish holds just enough water to submerge the interior lip when the dish is closed. Butter is packed into the lid. The water acts as a seal to keep the butter fresh, and also keeps the butter from overheating in hot temperatures. This allows butter to be safely stored on the countertop for several days without spoilage.
Once butter is softened, spices, herbs, or other flavoring agents can be mixed into it, producing what is called a compound butter or composite butter (sometimes also called composed butter). Compound butters can be used as spreads, or cooled, sliced, and placed onto hot food to melt into a sauce. Sweetened compound butters can be served with desserts; such hard sauces are often flavored with spirits.


When heated, butter quickly melts into a thin liquid.
Melted butter plays an important role in the preparation of sauces, most obviously in French cuisine. Beurre noisette (hazelnut butter) and Beurre noir (black butter) are sauces of melted butter cooked until the milk solids and sugars have turned golden or dark brown; they are often finished with an addition of vinegar or lemon juice. Hollandaise and béarnaise sauces are emulsions of egg yolk and melted butter; they are in essence mayonnaises made with butter instead of oil. Hollandaise and béarnaise sauces are stabilized with the powerful emulsifiers in the egg yolks, but butter itself contains enough emulsifiers—mostly remnants of the fat globule membranes—to form a stable emulsion on its own. Beurre blanc (white butter) is made by whisking butter into reduced vinegar or wine, forming an emulsion with the texture of thick cream. Beurre monté (prepared butter) is melted but still emulsified butter; it lends its name to the practice of "mounting" a sauce with butter: whisking cold butter into any water-based sauce at the end of cooking, gOlive oil
From Wikipedia, the free encyclopedia
Not to be confused with the cartoon character Olive Oyl.
Olive oil
Olive oil
A bottle of Italian olive oil
Fat composition
Saturated fats    Palmitic acid: 7.5–20.0%
Stearic acid: 0.5–5.0%
Arachidic acid: <0.6%
Behenic acid: <0.3%
Myristic acid: <0.05%
Lignoceric acid: <0.2%
Unsaturated fats    yes
Monounsaturated    Oleic acid: 55.0–83.0%
Palmitoleic acid: 0.3–3.5%
Polyunsaturated    Linoleic acid: 3.

ally.[37] Second in production was the United States (522,000 t or 575,000 short tons), followed by France (466,000 t or 514,000 short tons), Germany (442,000 t or 487,000 short tons), and New Zealand (307,000 t or 338,000 short tons). France ranks first in per capita butter consumption with 8 kg per capita per year.[38] In terms of absolute consumption, Germany was second after India, using 578,000 metric tons (637,000 short tons) of butter in 1997, followed by France (528,000 t or 582,000 short tons), Russia (514,000 t or 567,000 short tons), and the United States (505,000 t or 557

In the UK and Ireland, and in some other regions historically accustomed to using British measures, this was traditionally ½lb and 1 lb packs; since metrication, these countries have shifted to the same system the rest of the metricated world uses.
In the remainder of the metricated world, butter is packed and sold in 250g and 500g packs (roughly equivalent to the ½lb and 1 lb measures) and measured for cooking in grams or kilograms; although melted butter could be measured by fluid measure (centiliters or fluid ounces), this is rare.
Butter for commercial and industrial use is packaged in plastic buckets, tubs, or drums, in quantities and units suited to the local market.
Worldwide[edit]

In 1997, India produced 1,470,000 metric tons (1,620,000 short tons) of butter, most of which was consumed domestically.[37] Second in production was the United States (522,000 t or 575,000 short tons), followed by France (466,000 t or 514,000 short tons), Germany (442,000 t or 487,000 short tons), and New Zealand (307,000 t or 338,000 short tons). France ranks first in per capita butter consumption with 8 kg per capita per year.[38] In terms of absolute consumption, Germany was second after India, using 578,000 metric tons (637,000 short tons) of butter in 1997, followed by France (528,000 t or 582,000 short tons), Russia (514,000 t or 567,000 short tons), and the United States (505,000 t or 557,000 short tons). New Zealand, Australia, and the Ukraine are among the few nations that export a significant percentage of the butter they produce.[39]
Different varieties are found around the world. Smen is a spiced Moroccan clarified butter, buried in the ground and aged for months or years. Yak butter is a speciality in Tibet; tsampa, barley flour mixed with yak butter, is a staple food. Butter tea is consumed in the Himalayan regions of Tibet, Bhutan, Nepal and India. It consists of tea served with intensely flavored—or "rancid"—yak butter and salt. In African and Asian developing nations, butter is traditionally made from sour milk rather than cream. It can take several hours of churning to produce workable butter grains from fermented milk.[40]
Storage and cooking[edit]



Hollandaise sauce served over white asparagus and potatoes.
Normal butter softens to a spreadable consistency around 15 °C (60 °F), well above refrigerator temperatures. The "butter compartment" found in many refrigerators may be one of the warmer sections inside, but it still leaves butter quite hard. Until recently, many refrigerators sold in New Zealand featured a "butter conditioner", a compartment kept warmer than the rest of the refrigerator—but still cooler than room temperature—with a small heater.[41] Keeping butter tightly wrapped delays rancidity, which is hastened by exposure to light or air, and also helps prevent it from picking up other odors. Wrapped butter has a shelf life of several months at refrigerator temperatures.[citation needed]
"French butter dishes" or "Acadian butter dishes" invo

Botanically, a tomato is a fruit: the ovary, together with its seeds, of a flowering plant. However, the tomato has a much lower sugar content than other edible fruits, and is therefore not as sweet. Typically served as part of a salad or main course of a meal, rather than at dessert, it is considered a vegetable for most culinary uses. One exception is that tomatoes are treated as a fruit in home canning practices: they are

Active breeding programs are ongoing by individuals, universities, corporations, and organizations. The Tomato Genetic Resource Center, Germplasm Resources Information Network, AVRDC, and numerous seed banks around the world store seed representing genetic variations of value to modern agriculture. These seed stocks are available for legitimate breeding and research efforts. While individual breeding efforts can produce useful results, the bulk of tomato breeding work is at universities and major agriculture-related corporations. These efforts have resulted in significant regionally adapted breeding lines and hybrids, such as the Mountain series from North Carolina. Corporations including Heinz, Monsanto, BHNSeed, Bejoseed, etc., have breeding programs that attempt to improve production, size, shape, color, flavor, disease tolerance, pest tolerance, nutritional value, and numerous other traits.
Fruit or vegetable?

Botanically, a tomato is a fruit: the ovary, together with its seeds, of a flowering plant. However, the tomato has a much lower sugar content than other edible fruits, and is therefore not as sweet. Typically served as part of a salad or main course of a meal, rather than at dessert, it is considered a vegetable for most culinary uses. One exception is that tomatoes are treated as a fruit in home canning practices: they are acidic enough to process in a water bath rather than a pressure cooker as vegetables require. Tomatoes are not the only food source with this ambiguity: green beans, eggplants, cucumbers, and squashes of all kinds (such as zucchini and pumpkins) are all botanically fruits, yet cooked as vegetables.
This dispute has led to legal speculation in the United States. In 1887, U.S. tariff laws that imposed a duty on vegetables, but not on fruits, caused the tomato's status to become a matter of legal importance. The U.S. Supreme Court settled this controversy on 10 May 1893, by declaring that the tomato is a vegetable, based on the popular definition that classifies vegetables by use, that they are generally served with dinner and not dessert (Nix v. Hedden (149 U.S. 304)).[72] The holding of this case applies only to the interpretation of the Tariff Act of 3 March 1883, and the court did not purport to reclassify the tomato for botanical or other purposes.
Tomatoes have been designated the state vegetable of New Jersey. Arkansas took both sides by declaring the South Arkansas Vine Ripe Pink Tomato both the state fruit and the state vegetable in the same law, citing both its culinary and botanical classifications. In 2009, the state of Ohio passed a law making the tomato the state's official fruit. Tomato juice has been the official beverage of Ohio since 1965. A.W. Livingston, of Reynoldsburg, Ohio, played a large part in popularizing the tomato in the late 19th century; his efforts are commemorated in Reynoldsburg with an annual Tomato Festival.
Names

The scientific species epithet lycopersicum means "wolf peach", and comes from German werewolf myths. These legends said that deadly nightshade was used by witches and sorcerers in potions to transform themselves into werewolves, so the tomato's similar, but much larger, fruit was called the "wolf peach" when it arrived in Europe.[73]

individual chamber in an area can range from a few dozen to well over 300,000 (as is the case with the Paris Chamber of Commerce and Industry). Some chamber organizations in China report even larger membership numbers. Chambers of commerce can range in scope from individual neighborhoods within a city or town up to an international chamber of commerce.[9] In the United States, chambers do not operate in the same manner as the Better Business Bureau in that, while the BBB has t

2 Chamber models
2.1 Local and regional chambers
2.2 State chambers
2.3 Compulsory/public law chambers
2.4 Continental/private law chambers
2.5 Multilateral chambers
3 See also
4 References
5 External links
Characteristics[edit]

Membership in an individual chamber in an area can range from a few dozen to well over 300,000 (as is the case with the Paris Chamber of Commerce and Industry). Some chamber organizations in China report even larger membership numbers. Chambers of commerce can range in scope from individual neighborhoods within a city or town up to an international chamber of commerce.[9]
In the United States, chambers do not operate in the same manner as the Better Business Bureau in that, while the BBB has the authority to bind its members under a formal operations doctrine (and, thus, can remove them if complaints arise regarding their services), the local chamber membership is either voluntary or required by law. In addition, Chambers represent the interests of businesses, while the BBB represents both the interests of businesses and the general public.[citation needed] Some Chambers are partially funded by local government, others are non-profit, and some are a combination of the two. Chambers of commerce also can include economic development corporations or groups(though the latter can sometimes be a formal branch of a local government, the groups work together and may in some cases share office facilities) as well as tourism and visitors bureaus.[citation needed]
Some chambers have joined state, national, and even international bodies (such as Eurochambres, the International Chamber of Commerce (ICC), Worldchambers or the American Chamber of Commerce Executives). Currently, there are about 13,000 chambers registered in the official Worldchambers Network registry, and the chamber of commerce network is the largest business network globally. This network is informal, with each local chamber incorporated and operating separately, rather than as a chapter of a national or state chamber.[citation needed]
Chamber models[edit]

Local and regional chambers[edit]
Chambers of commerce in the US can be considered local, regional, state, or nationwide (US Chamber of Commerce). Local Chambers work on the local level to bring the business community together to develop strong local networks, which can result in a business-to-business exchange. In most cases, local Chambers work with their local government, such as the

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